Christmas Sugar Cookies
Makes About 30 Large Cookies
Notes: You will need your largest cookie sheets and a Cookie Cutter Set . Undecorated, baked cookies can be frozen for up to a month in an airtight container or plastic zip-lock storage bag.
Unbaked dough can also be stored in the freezer for up to a month and isn’t a bad idea to have on hand for snowy days when you are frantically searching for ways to entertain rowdy children. I have a lot of cookie cutters for each of the holidays, including President’s Day, St. Patrick’s Day, and Easter and my pantry is well-stocked with assorted sprinkles year-round. Old habits die hard, I guess.
1 cup (2 sticks) sweet butter, softened – stock
½ cup sugar – stock
1 egg, unbeaten – stock
2 teaspoons vanilla extract – stock
3 cups flour – stock
½ teaspoon baking powder – stock
¼ teaspoon salt – stock
½ lb. Confectioner’s sugar – stock
2 Tablespoons sweet butter, softened – stock
dash of salt – stock
1/8 cup of milk to thin to desired consistency – stock
½ teaspoon vanilla – stock
Assorted sprinkles – $1.29/1.75 ounce container
Grand Total Assuming Well-Stocked Pantry and 3 New Containers of Sprinkles: $3.87
Total Per Cookie: $0.13
1. Prepare the dough. Sift together the flour, baking powder, and salt in a bowl and set aside.
2. In a medium size mixing bowl, cream the butter with the granulated sugar. Add the egg and vanilla, beating until well incorporated.
3. Gradually add the flour mixture, beating on the lowest speed. The mixture will resemble coarse meal. It will not look anything like dough at this point.
4. Gather the mixture together in your hands and knead the dough into 2 balls. As you knead the mixture, it quickly becomes recognizable dough.
5. Flatten each ball into a disc. Cover with plastic wrap and refrigerate at least 2 hours. Note: I generally make the dough the day before and then set it out on the counter for about an hour before rolling it out.
6. Preheat the oven to 350 degrees. Roll out the dough to about 1/8 inch thickness. Cut out the cookies and transfer them to an un-greased cookie sheet. Gather up the scraps and form them into another small ball. Continue rolling out the dough and cutting out cookies until the dough is all used up.
7. Bake for 12 to 15 minutes until the edges are just turning a golden brown. The tops should be a pale ivory. Adjust the cooking time if your cookies are thinner or thicker than the recipe instructs.
8. Transfer the cookies to a wire rack and allow to them cool.
9. Meanwhile, prepare the icing. In a small to medium size mixing bowl, cream the butter. Gradually add the Confectioner’s sugar and milk alternating each addition. Add the vanilla and beat until icing is smooth and creamy.
10. Spread the icing across the tops of the cookies and decorate away with the sprinkles!